Jumbalaya - Dave Prows

Render the sausage (brown / caramelize over low heat). Add onion, garlic, celery and green pepper. Saute. Add chicken stock, Tabasco, herbs (basil, oregano, and thyme), and kitchen bouquet. Bring to a boil. Add rice, use converted not instant, and simmer covered until rice is done and water absorbed.

* if using seafood instead of sausage, use a tomato base instead of chicken stock
** Tabasco has vinegar which breaks down the protein in the meat and releases flavor - you don't want to exclude this!!